We can't get teff in Australia, so I save this for special dishes (like injera!) or only use it in small amounts. I like that it is both gluten free and wholegrain, and mixed with other flours it makes a great multi-grain bread.

This gluten free flour is full of healthy nutrients. It makes great chocolate cake, cookies and other baked goods that contain nuts. Soak flour prior to using it to cook with and it will take any crunchiness out of the grain that it may have; I soaked mine for a short time and didn't notice any crunchiness.

I mix with coconut oil, rice syrup, etc. to make a great gluten free cookies. It is easier on the digestive system than rice flour and doesn't require a lot of sweeteners like other grains that tend to be bitter.